Studies on concentration of pineapple juice - evaluation of suitability of different types of evaporators.

A comparative assessment of forced circulation, falling film and plate evaporators for concentration of pineapple juice was made. Concentrates were evaluated for colour, aroma retention and sensory characteristics after having been converted into ready to serve beverages. Concentrates, cut back concentrates and aroma added back concentrates were used for the studies. Aroma loss and browning intensity were max. using the forced circulation evaporator, followed by the plate and falling film evaporators. Aroma did not differ significantly for the 3 concentrates prepared using the 3 evaporators.